vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whipped Cream
From The Hotel St. Francis cook book, 1919
Serves 4
Perfect for desserts.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
260Calories
1 gProtein
17 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein1.2 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium59 mg
Calcium36 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 122. The excerpt below is the record exactly as published.
Whipped cream. Put one-half pint of double cream into a bowl and iv hip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.